Tag: spaghetti

Meatless Fridays in Lent tend to be challenging, so I was pleased to find this recipe in this week’s e-mail from America’s Test Kitchen. Spaghetti al limone or spaghetti with lemons is light and delicately flavored with lemon juice and lemon zest. For a Friday night supper before going to Anna’s dance recital at NYU, this was so simple and easy to make. I served it with steamed broccoli and a sprinkling of fresh oregano on top.

Yesterday, Andy brought home a huge Christmas hamper filled with imported foods from Italy. I saw the spaghetti and the bottle of Passata di Pomodoro and decided to make a spaghetti with Italian sausage. But rather than try to find what I know will be an inferior Italian sausage, I decided to put in spicy Isaan sausage. Also called herb sausage, this product comes from the Northeast and has a distinctive taste. It is made of pork and spices–I tasted chilies and lemongrass among them. I bought two, already cooked and curled up so cozy, at the Seri Market, Paradise Park in Bangkok.

Put lightly salted water on to boil. Cook the spaghetti according to package directions until al dente.

Heat the oil in a large skillet on medium high. Add the onions and garlic and cook until fragrant and the onions are wilted, about 3-5 minutes. Add the tomato sauce and sausage, and cook until heated through, about 5-7 minutes. Add the black pepper to taste. Stir in the basil.

To serve, scoop cooked spaghetti into a bowl. Sprinkle on the mozzarella cheese, about a handful. Then top with Parmesan to taste. Generously spoon sausage and tomato sauce on top. I liked it; the sausage had a strong herbal taste that complemented the tart flavor of the tomato sauce. The cheese was discreet. I served it with a lettuce salad and a simple red wine vinegar and olive oil dressing.